Cheese-Onion Blintzes

Source: Sundays at Moosewood Restaurant
Makes about 20 blintzes

Crepe batter:
3 large eggs
2 1/2 cups water
1 1/2 tsp salt
1 3/4 cups whole wheat flour
butter for frying (1/2 stick)

Filling:
3/4 lbs. Farmer cheese, grated
1/2 cup cottage cheese
1 egg, beaten
1 bunch green onions (green parts only, finely chopped)

1. In food processor, puree batter ingredients until smooth (if needed, adjust with flour & water until it is of thin consistency). Heat a buttered 8-inch frying pan until it is hot enough that the pancake forms immediately when the batter is poured. Use 1/4 cup measuring cup to pour 3 TB batter at a time; pour into pan while tilting the pan to quickly to spread the batter thin. Cook for 1-2 minutes (one side only) & turn out onto a flat plate, fried side down, to cool. Repeat until all batter is used, adding butter to the pan after each crepe.
2. While crepes are cooling, make filling: combine all ingredients. To fill the blintzes, spread 1-2 heaping tablespoons of the filling along the bottom edge of the cooked side of each crepe. Roll the pancake up over the filling once; fold the sides in & continue to roll into an eggroll-like package.
3. Melt 2 TB butter in large frying pan. Fry blintzes until browned & on each side (about 8 minutes per side).

Tofu Steaks with Pepper-Tomato Sauce Over Rice

Source: Giant Book of Tofu Cooking (modified by Aimee)
Makes 6 servings

1 ½ cups uncooked brown rice
14 oz. firm tofu, cut into traingles
¼ cup flour
½ tsp pepper
¼ tsp paprika
1 tsp thyme
1 TB oil
3 TB soy sauce
½ cup slivered onion
½ tsp minced garlic
1 green pepper, slivered
1 can (14.5 oz) diced tomatoes, undrained
½ tsp garlic powder
½ tsp oregano

1. Preheat oven to 375.  Cook rice in 3 cups water; set aside.
2. Meanwhile, in small bowl combine flour, pepper, paprika, & ½ tsp thyme. Place soy sauce in small bowl. Coat each tofu strip with soy sauce, then with flour mixture.  Place on oiled baking sheet & bake 10 minutes per side.
3. Heat 1 TB oil over medium heat; saute onions, garlic, & green pepper until crisp-tender. Stir in tomatoes, ½ tsp thyme, garlic powder, & oregano. Simmer about 10 minutes. Stir in the tofu, heat through, & serve over rice.

Tofu-Potato Primavera

Source: Farmer’s Market Vegetarian
Makes 4 servings

3 TB butter
14 oz. firm tofu, cubed
1 TB oil
2 cups cubed red potatoes
2 cups cut cooked green beans
2 oz. jar pimientos, drained
3 TB parmesan
1 tsp basil
½ tsp salt
¼ tsp nutmeg
1 tsp minced garlic
1 TB flour
1 cup milk



1. Melt 1 TB butter in large skillet over medium-high heat. Add tofu & fry until lightly browned. Remover from skillet & set aside.

2. In same skillet, heat oil. Add potatoes & cook until tender, about 15 minutes.  Stir in green beans, pimientos, parmesan, basil, salt, & nutmeg.  Warm over low heat.
3.  Meanwhile, melt 2 TB butter in small saucepan.  Saute garlic 1 minute.  Stir in flour until dissolved; stir in milk & cook until thickened.  Add to potato mixture & stir to coat.  Fold in tofu gently & heat through.

Sweet Potato Balls

Source: Sundays at Moosewood Restaurant
Makes 2 dozen

1 pound sweet potatoes (about 3)
1 egg, beaten
1/4 cup finely chopped onion
2 TB flour
1 TB parsley
1 TB milk
1 TB butter, melted
¾ tsp ginger
¼ tsp salt
4 oz. sharp cheddar, cubed
¼ cup oil
2 TB plus 1 cup bread crumbs

1. Peel, cube, & steam the sweet potatoes until soft; mash with a fork in large bowl. Stir in egg, onion, flour, parsley, milk, butter, ginger, salt & 2 TB bread crumbs (add more bread crumbs if necessary). Form 1-inch balls around cheese cubes & roll in bread crumbs.
2. Heat oil in large skillet & fry balls until browned on all sides.

Slow Cooker Black Bean Soup

1 TB olive oil
1 cup chopped onion
2 carrots, chopped
2 celery, chopped
1 green pepper, chopped
2 cloves garlic, chopped
2 (15 oz) cans black beans, drained & rinsed
1 can (15 oz) diced tomatoes
4 cups vegetable broth
2 bay leaves
1 tsp cumin
1 tsp thyme
cayenne to taste

Stir all ingredients into slow cooker; cook on low 8 hours.  Remove bay leaves.  In blender, puree 2 cups of soup solids; stir back into slow cooker & serve

Whole Wheat Carrot Cake with Cream Cheese Frosting

Source: Giant Book of Tofu Cooking
Makes one sheet cake or 2 round cakes (layer) or 18 cupcakes

Cake:
8 ounces silken tofu
1/2 cup oil
1/2 cup apple sauce if desired
1 cup honey
2 tsp vanilla
3 eggs
2 cups whole wheat flour
2 tsp baking soda
2 tsp cinnamon
½ tsp salt
½ cup packed grated carrots (about 2 carrots)
1 cup walnuts or raisins (optional)

Frosting:
8 oz. softened cream cheese
1 stick softened butter
1/3 cup honey

1. Make frosting: Place all ingredients in bowl; beat with a mixer until smooth. Refrigerate until ready to use.
2. Preheat oven to 325. In medium bowl, combine flour, baking soda, cinnamon, & salt. In food processor, place tofu, oil, honey, vanilla, & eggs; puree until smooth. Add to flour mixture & mix until smooth. Fold in the carrots (& the walnuts or raisins).

For sheet cake: spread batter into an oiled 13 x 9 baking dish; bake for 40 minutes. Remove from oven, cool & frost.

For 2 round cakes: spread batter into 2 oiled 8 or 9 inch cake pans; bake for 40 minutes. Remove from oven, cool, & frost (spread frosting on top of one of the cakes; place other cake on top and frost the sides & top)

For cupcakes: spoon batter into baking cups; bake for 30 minutes. Remove from oven, cool & frost.

Fettuccine with Sun-Dried Tomato Cream Sauce

Source: Favorite Brand Name Vegetarian Cooking
Makes 6-8 servings
12 oz. fettuccini
2/3 cup sun-dried tomatoes
2 cloves garlic
¼ cup olive oil
8 oz. cream cheese, softened
¼ cup sour cream
¼ cup butter (1/2 stick)
½ tsp oregano
1 TB dried parsley

1. Cook fettuccini according to package directions; drain & toss with olive oil; set aside.
2. Meanwhile, place tomatoes & garlic in food processor; pulse until coarsely chopped. Add olive oil, cream cheese & sour cream; process until smooth.
3. Melt butter in medium saucepan; stir in cream cheese mixture, oregano, & parsley. Cook until heated through. Add to fettuccini & toss until well-coated.

Baked Quinoa & Cheese

Source: Vegetarian Times (slightly modified by Aimee)
Makes about 6 servings

1 1/2 cups uncooked quinoa
1 TB olive oil
1 small leek, white & pale green parts chopped
1 red pepper, chopped
2 tsp minced garlic
2 large eggs, lightly beaten
1 cups milk
2 cups shredded cheddar
salt & pepper to taste

1. Preheat oven to 350. In saucepan stir together quinoa & 3 cups water. Bring to boil, reduce heat, cover & simmer until most liquid is absorbed, about 15 minutes. Remove from heat & let stand 5 minutes.
2. Meanwhile, heat oil in skillet over medium heat; add leek & peppers & garlic. Saute until fragrant. Stir into cooked quinoa.
3. Fold eggs & milk into quinoa mixture along with 1 cup cheddar. Season with salt & pepper. Spread into oiled 13 x 9 baking dish; sprinkle with remaining cheddar. Bake 35 minutes.

Chili Con Tempeh

Source: Vegetarian Times

2 TB oil for frying
1 cup chopped onion
1 cup chopped carrots
5 cloves garlic, chopped
1 cup chopped celery
1 red pepper, chopped
1 jalapeno pepper, minced
6 oz can tomato paste
1 can (15 oz) whole tomatoes with juice
2 tsp cumin
2 tsp oregano
1 ½ tsp chili powder
16 oz. tempeh
½ tsp red pepper flakes
12 oz. dark beer
2 tsp maple syrup
½ cup chopped cilantro

1. Heat 1 TB oil in large pot over medium heat. Add onion, carrots, & garlic; saute 5 minutes. Add celery, red pepper, & jalapeno; saute 5 minutes more.
2. Meanwhile, in food processor, puree tomatoes with juice until smooth; add to pot along with tomato paste, cumin, oregano, 1 tsp chili powder, & 2 cups water. Cover, reduce heat, & simmer 15 minutes, stirring occasionally.
3. Place tempeh, red pepper flakes, & ½ tsp chili powder in food processor; pulse until crumbly. Heat 1 TB oil in skillet; add tempeh mixture & saute 5 minutes; season with salt & pepper.
4. Stir tempeh mixture, beer, & maple syrup into pot; simmer uncovered 15 minutes; fold in cilantro.

Cheesy Corn Bread

Source: Better Homes and Gardens

4 TB (1/2 stick) butter, melted
1 cup yellow cornmeal
½ cup stone-ground cornmeal
2 tsp baking powder
1 tsp salt
½ tsp black pepper
8 oz. sour cream
¾ cup buttermilk
2 eggs, beaten
1 cup shredded cheddar

1. Preheat oven to 425. Place butter in 8 x 8 baking dish, tilting to coat bottom & sides; set aside.
2. In large bowl, combine both cornmeals, baking powder, salt & pepper. In medium bowl combine eggs, sour cream, & milk. Pour sour cream mixture into cornmeal mixture; stir until well-combined.
3. Pour excess melted butter from baking dish into batter; stir to blend. Stir in cheese. Bake 25 minutes until golden-brown and cooked in the middle.

Black Bean Chilaquile

Source: MoosewoodRestaurant Low-Fat Favorites
Makes about 8 servings

1 cup chopped onions
1 cup chopped tomatoes
1 TB oil
1 ½ cups corn kernels
1 can (15 oz) black beans, drained
2 TB lime juice
½ tsp chili powder
Salt & pepper to taste
12 oz. frozen chopped spinach, unthawed
2 cups crushed tortilla chips
8 oz. shredded cheddar
2 cups salsa (16 oz. jar)

1. Preheat oven to 350. Saute onions in oil; stir in tomatoes, corn, black beans, lime juice, salt, pepper, & chili powder. Cook until just heated through, about 10 minutes.
2. Spread ½ tortilla chips in bottom of greased  baking dish. Spoon ½ the black bean mixture on top, 1/2 the salsa, then ½ the cheese. Spread spinach over the layers; finish with the rest of the bean mixture, then salsa, then chips, then cheese.  Cover & bake 40 minutes until bubbly.

Creamy Baked White Beans

Source: Better Homes and Gardens (slightly modified by Aimee)
Makes about 4 servings

oil for frying

½ cup chopped onion
2 cans (15 oz each) white beans (such as cannellini, navy, or butter)
4 oz. sour cream
¼ cup milk
½ TB flour
1 tsp dried rosemary
1 tsp Dijon mustard
¼ tsp pepper

1. Preheat oven to 325. Cook onion in oil; transfer to bowl & mix in beans (drained & rinsed)
2. Whisk together sour cream, water, flour, rosemary, mustard, & pepper; stir into bean mixture
3. Transfer beans to baking dish; cover & bake 45 minutes, stirring once halfway through.

Optional: serve over rice—cook 1 1/2 cups rice in 3 cups water

Tempeh-Potato Salad

Source: Vegetarian Times
Makes about 4 servings

3 red potatoes, cubed (about 1 pound)
8 oz. tempeh, cubed
1/3 cup brown rice vinegar
1/6 cup olive oil
2 TB Dijon mustard
2 TB maple syrup
½ cup chopped celery
¼ cup chopped green onion (white part)
¼ cup chopped green onion (green part)
1-2 TB frsh parsley, chopped
salt & pepper to taste

1. Boil potatoes until tender, about 15 minutes; drain & place in large bowl.
2. Meanwhile, steam tempeh about 10 minutes; cool & crumble into potatoes.
3. Whisk together vinegar, oil, mustard, & maple syrup in large bowl; stir into potato mixture.
4. Stir in celery & onions; season with salt & pepper; serve at room temp or refrigerate until ready to serve.

Potato-Leek Gratin

Makes 4 servings

1 TB butter
2 large leeks, white & light green sections finely sliced
1 pound Yukon Gold potatoes (or Russet), sliced (about 5)
½ tsp pepper
¼ cup parmesan cheese
½ cup shredded cheese
1 cup heavy cream

1. Preheat oven to 350. Saute leek in butter.
2. Arrange ½ potato slices in greased 13 x 9 baking dish (overlapping if necessary); sprinkle ½ of pepper, leeks, & cheeses; repeat layer
3. Pour cream over potato layers; cover & bake 45 minutes or until potatoes are tender & top is lightly browned.  Let sit at least 5 minutes before serving.

Green Beans with Blue Cheese & Roasted Red Peppers

Source: Almost Homemade

16 oz. frozen cut green beans, unthawed
7 oz jar roasted red pepper strips, drained & slivered
4 oz cream cheese
½ cup milk
3 oz blue cheese crumbles
½ cup bread crumbs
2 TB olive oil

1. Preheat oven to 350. Combine green beans & pepper strips in bowl.
2. Place cream cheese & milk in small saucepan; heat over low heat, stirring until melted. Remove from heat & stir in blue cheese; add to green bean mixture & stir to coat. Pour mixture into oiled baking dish.
3. Combine bread crumbs & oil in small bowl; sprinkle evenly over casserole. Bake uncovered 30 minutes or until hot & bubbly.

Aimee’s Italian Pasta Salad

Makes 6-8 side dish servings

12 oz. whole wheat rotini pasta
1 1/2 cups grape tomatoes, halved
8 oz fresh mozzarella, cubed
¼ cup grated parmesan
3-4 large basil leaves, chopped
¼ cup olive oil
2 TB red wine vinegar
1 tsp dried oregano
1/2 tsp garlic salt
1/4 tsp black pepper


1. Cook the pasta according to package directions; drain well, cool, & transfer to bowl.
2. Add the tomatoes, mozzarella, parmesan & basil and stir gently.  Add oil, vinegar, garlic salt, oregano, & pepper; mix well & refrigerate until ready to serve.

Baked Beans

Makes 4-6 servings

1 can (15 oz) navy beans
1 can (15 oz) kidney beans
1 can (15 oz) cannellini beans
1/3 cup brown sugar (not packed down)
1/3 cup ketchup
1 ½ TB Worcester sauce
½ cup shredded cheese

1. Preheat oven to 350
2. Drain & rinse beans; put in large bowl; mix in brown sugar, Worcester sauce, & ketchup
3. Put mixture in baking dish; top with cheese; cover & bake 30 minutes or until heated through

*to make a full meal, serve over brown rice (2 cups uncooked—cook in 4 cups water)—

Three-Bean Salad

Source: sent from Anica Pless, slightly modified by Aimee
Makes 6-8 servings

3 cups cut green beans
1 cup corn kernels
1 red pepper, chopped
½ cup finely chopped red onion
¼ cup fresh cilantro (or 1 TB dry)
15 oz can cannellini beans, drained & rinsed
15 oz can black beans, drained & rinsed
¼ cup lime juice
¼ cup red wine vinegar
1 TB minced garlic
1 TB olive oil
2 tsp ground cumin
1 tsp chili powder
½ tsp salt
2 medium tomatoes, seeded & chopped
optional: 1 chopped avocado and/or 1 cup cheese cubes

1. In large bowl mix green beans, corn, red pepper, onion,
cilantro, cannellini beans, & black beans
2. In small bowl, whisk together lime juice, vinegar, garlic, oil, cumin, chili powder, & salt; stir into bean mixture
3. Cover & chill at least 1 hour; stir in tomatoes & optional ingredients.

Zucchini-Goat Cheese Pilaf

Makes 6 servings

½ cup chopped onion
2 cloves garlic, minced
2 TB olive oil
2¼ cups water
1 box (6 ounces) long grain wild rice mix
4 ounces goat cheese, crumbled
2 cups diced zucchini
2 Roma tomatoes, seeded & chopped
1 tsp dried rosemary
salt & pepper to taste

1. Preheat oven to 350
2. In large saucepan heat olive oil; cook onion & garlic
3. Add water; bring to boiling & stir in rice mix with seasonings
4. Simmer 25 minutes or until most of the water is absorbed
5. Stir in goat cheese until melted
6. Stir in zucchini, tomatoes, rosemary, salt & pepper
7. Transfer mixture to a greased baking dish
8. Cover & bake 40 minutes

Greens & Beans with Cheese Sauce

Source: Vegetarian Times (modified by Aimee)

1 TB vegetable oil
1 red pepper, diced
1 TB minced garlic
2 bunches kale and/or spinach, trimmed & rinsed
salt & pepper to taste 

1 can (15 ounces) cannellini beans, drained & rinsed

½ cup toasted sunflower seeds

7 ounces soft tofu (1/2 block)
3/4 cup milk
1 cup shredded cheese

1. Heat oil in large pot; saute red pepper & garlic. Stir in kale/spinach; cover & cook until greens are just wilted, about 5 minutes.  Season with salt & pepper.  Fold in seeds & beans and heat through.
2. Meanwhile, put tofu & milk in blender & puree until smooth. Pour into saucepan, add cheese, & heat until cheese melts
3. Top greens mixture with cheese sauce & enjoy!

Serve over brown rice for a complete meal!

Twice-Baked Potatoes for Two

Source: Enchanted Broccoli Forest

1 large baking potato
1 TB mayonnaise
½ cup cottage cheese
1 small hard boiled egg, chopped
2 tsp. Dijon mustard
1 tsp. dill
½ cup shredded cheese
½ tsp. salt
paprika to top

1. Preheat oven to 400; poke holes in potato & wrap in foil; bake 1 hour or until soft inside; let cool
2. Cut the potato in half laterally; scoop out the insides & leave the skins intact.
3. Place the potato innards in a bowl & mash them with the mayo & cottage cheese. Add the egg, salt, mustard, dill, & shredded cheese
4. Divide the mixture evenly between the 2 potato skins; sprinkle paprika on top
5. Place the filled potatoes in a shallow baking dish & bake for 35 minutes at 325 degrees.

Layered Two-Potato Casserole

4 TB butter (1/2 stick), melted
2 small sweet potatoes, thinly sliced
4 red potatoes, thinly sliced
1 tsp thyme
1/2 tsp salt
½ tsp black pepper
1 leek: white part finely chopped
4 TB grated Parmesan

1. Preheat oven to 425
2. Toss sweet potatoes with 2 TB butter, ½ tsp thyme, 1/4 tsp salt, & ¼ tsp pepper
3. Toss red potatoes with remaining butter, thyme, salt & pepper
4. Spray bottom of baking dish with cooking spray. Place one layer of sweet potatoes in overlapping circles on bottom of dish; sprinkle with some leeks; top with layer of red potato slices; sprinkle with 2 TB parmesan.  Repeat layers.
5. Cover & bake 40 minutes or until tender

Aimee's Cheesy (Easy) Potato Bake

5 red potatoes, diced into cubes
2 TB butter
½ cup onion, chopped
2 cloves garlic, chopped
2 TB flour
1 cup milk
½ tsp dried rosemary
1 tsp dried parsley
1/2 tsp salt
¼ tsp pepper
1 cup shredded cheese

1. Preheat oven to 375. Put potatoes in large bowl & set aside
2. Melt butter in saucepan over medium heat; saute onion & garlic; stir in flour until dissolved. Stir in milk, rosemary, parsley, salt & pepper; cook until thickened.
3. Add sauce to potatoes & mix so potatoes are coated; stir in 1/2 cup cheese. Spoon mixture into oiled baking dish & sprinkle remaining cheese on top. Cover & bake 40 minutes or until potatoes are tender.

Aimee’s Tortellini Salad

19 ounce bag frozen tortellini
4 oz. cheese, cubed
1 cup peas

½ cup mayo
1 tsp chives
1 tsp parsley
¼ tsp garlic salt
OR
substitute ½ cup creamy ranch dressing for mayo & herbs

1. Cook tortellini according to package directions
2. Mix cooled tortellini with rest of ingredients; chill & serve

Aimee’s Egg Salad Pasta

Makes 8 servings

12 ounces macaroni
6 hard boiled eggs, cooled & chopped
2-3 stalks celery, chopped
½ cup mayonnaise
salt to taste
1/2 tsp pepper
1 tsp dill weed
paprika to dust

Cook macaroni according to package directions; drain & cool. Mix macaroni with rest of ingredients, top with paprika, & enjoy!

Aimee’s Oven Roasted Red Potatoes & Garlic

5-6 small red potatoes, cut into 1/2 inch chunks (enough to cover the bottom of a 13 x 9” dish)
5-10 garlic cloves, peeled & halved
1 TB butter, melted
2 TB olive oil
¼ tsp each: salt, pepper, thyme, rosemary

Preheat oven to 375. Put potatoes & garlic in 13 x 9 baking dish. Mix butter & olive oil; pour over potatoes & mix.  Sprinkle spices on & mix.  Bake 30 minutes or until tender, stirring occasionally.

Penne with Garlicky Goat Cheese-Spinach Sauce

Idea from the Food Network, modified by Aimee

12 oz. whole wheat penne
1 TB olive oil
2 cloves garlic, chopped
4 oz. goat cheese crumbles
½ tsp salt
½ tsp pepper
6 oz. fresh baby spinach
parmesan to top
option: 8 oz. tofu (cubed) & butter for frying

1. Cook pasta in large pot according to package directions; drain & place back in pot; set aside
2. Meanwhile, if using tofu, fry in butter until lightly browned; set aside
3. Heat oil in medium saucepan & saute garlic 1-2 minutes; remove from heat.
4. Place ½ spinach in food processor and pulse until coarsely chopped; remove. Place other 1/2 of spinach in processor along with 1 cup hot water & process until smooth. Add to saucepan along with garlic, goat cheese, salt, & pepper; heat and stir into penne.
5. Stir chopped spinach into penne mixture along with optional tofu until well-blended. Cook until heated through. Spoon onto plates & top with parmesan.

Peanut-Sesame Noodles with Tofu & Carrots

Source: Prevention (slightly modified by Aimee)
Makes 12 servings

12 oz. soba noodles
10 oz. bag shredded carrots
2 TB sesame oil plus extra for frying
1 1/2 blocks tofu, cubed
1 cup creamy peanut butter
1/2 cup plus 1TB soy sauce
1/2 cup plus 1 TB rice vinegar
1/2 cup toasted sesame seeds

1. Cook noodles according to package directions; drain & set aside in a large bowl.
2. Meanwhile, heat extra oil in skillet; fry carrots until crisp-tender; stir into noodles.  Add tofu & fry until browned & add to noodle mixture
3. Place peanut butter in small saucepan & heat over low heat until softened. Whisk in tamari, rice vinegar, & sesame oil until smooth; stir until heated through. Add to noodles along with sesame seeds; stir all together. Serve hot or at room temperature.

Fun Pasta with Mini “Meat"balls

Source: Vegetarian Times (modified by Aimee)


2 cups soy crumbles (about 10 oz.)


½ cup whole wheat breadcrumbs
1 large egg, lightly beaten

2 TB olive oil plus extra for frying
2 cups dry fun-shaped pasta (like cavatappi) 
1 cup frozen peas, thawed
2 TB plus ¼ cup grated parmesan or Romano
¼ tsp basil
¼ tsp oregano
1 TB lemon juice
1 tsp chives
1/4 tsp thyme
salt & pepper to taste

1. Preheat oven to 400.  Heat a little olive oil in pan & saute soy crumbles until browned.  Place in bowl & add 2 TB cheese, breadcrumbs, egg, basil, & oregano; mix together until combined.  Roll into 1 inch balls & place on oiled baking sheet.  Bake 15 minutes or until browned & a little crispy.
2. Meanwhile, cook pasta according to package directions.  During last few minutes of cooking add peas.  Drain & return to pot.  Mix in lemon juice, 2 TB olive oil, chives, & thyme. Gently toss pasta with ¼ cup parmesan cheese and salt & pepper to taste.  Serve with "meat"balls.

Lentil-Orzo Bake

Makes 8 servings

4 TB olive oil
1 cup chopped onion
2 carrots, diced
2 cloves garlic , finely chopped
1 cup dry brown lentils
1 tsp dried thyme
2 TB dried parsley
3 cups vegetable broth
1 cup dry orzo pasta
1 can (14. 5 oz) diced tomatoes
½ cup grated parmesan
1 cup bread crumbs

1. Preheat oven to 350. In large saucepan, heat 1 TB oil over medium heat; add onions & carrots; cook about 5 minutes until softened. Stir in garlic, lentils, & thyme; add broth & bring to a simmer; reduce heat to low, cover, & cook 25 minutes.
2. Add orzo & tomatoes to lentil mixture; stir to combine. Transfer mixture to oiled 13 x 9 baking dish; pour in 1 ¼ cups boiling water; cover & bake 25 minutes until orzo & lentils are tender
3. Uncover dish & stir in parmesan. In small bowl mix together bread crumbs, parsley & 3 TB olive oil; sprinkle evenly over mixture. Bake uncovered about 20 minutes more until bubbly & browned on top.